To replace milk or cream:
a) Store-bought non-dairy milk (such as a thick, rich soy/rice/oat or nut milk) or non-dairy cream
b) Home-made tofu milk (made by blending tofu with water). To prepare: Rinse and drain 8 oz. (one cup) of tofu. Using a blender, blend tofu with one cup water. Puree until smooth. Add one more cup of water and blend. This will yield 2 1/2 – 3 cups of tofu milk.
c) Silken tofu, pureed in the food processor, makes a great base for a “cream filling.”

To replace white refined sugar(White sugar is not only very bad for your overall health, but it is often refined through animal bone char, especially in the US.)
a) Evaporated cane juice or other unrefined cane sugar such as Rapadura
b) Date sugar
c) Xylitol (birch sugar)

* To produce maple syrup, sap has to be collected and boiled down. During the boiling, a drop of lard, shortening or vegetable oil is sometimes added to prevent the sap from foaming up, and this ingredient is not listed on the label. When buying maple syrup, look for the kosher symbol, or call the company to see that they use vegetable-based defoamers.

Extra Healthful Hints

To reduce oil in baked goods, replace some of the oil with an equal amount of apple sauce. When baking cookies, replace oil with apple juice

To lessen the amount of gluten in a recipe, spelt flour can be used interchangeably with whole wheat or whole wheat pastry flour (spelt flour is not, however, gluten-free. It simply has less gluten than whole wheat).

Happy baking!

This information has been reproduced from Incredibly Delicious: Recipes for a New Paradigm by Gentle World, which includes over 500 recipes and all sorts of tips to help make the transition to veganism easy and delicious.

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Angel Flinn is Director of Outreach for Gentle World – a non-profit educational organization whose core purpose is to help build a more peaceful society, by educating the public about the reasons for being vegan, the benefits of vegan living, and how to go about making the transition.

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